Steamed Lemon Puddings
- 1 None lemon, zested, plus 2 slices cut into thirds
- 4 1/2 tbsp butter
- 1/2 cup granulated sugar
- 2 None medium eggs
- 1/2 cup self-rising flour, sifted
- 1/4 cup 2% milk
- None None vanilla custard, to serve
- Lightly grease and line bases of 6 x 7 oz ramekins. Place 1 piece of lemon in the base of each ramekin.
- In a small bowl, beat butter and sugar together until creamy. Add eggs, 1 at a time, beating well after each addition. Mix until mixture is pale and fluffy. Fold in flour, milk and lemon zest. Divide pudding batter between ramekins. Cover tightly with greased, pleated foil. Tie with kitchen string to seal.
- Place in a large saucepan. Add enough boiling water to come halfway up the sides of the ramekins. Cover pan with a tight-fitting lid. Bring to a boil then reduce heat to low and simmer for 40 mins. Remove from pan and discard string and foil. Turn out onto serving plates and serve with custard.
lemon, butter, granulated sugar, eggs, flour, milk, vanilla custard
Taken from recipes-plus.com/api/v2.0/recipes/32393 (may not work)